I love to cook, so I get a lot of cookbooks. Most are not very good. I dislike cookbooks that are just endless lists of dubious recipes, fraught with superstition, mislabeled measurements, or just written by bad cooks. If I want that, I can have the entire internet.
But sometimes one comes along that actually makes me a BETTER CHEF. This is one of them! The recipes are good, but more importantly, Peter takes you through the entire process of baking bread, and what occurs during each of the many phases of chemical change. He also does a great job of laying out how a step would be done in a professional bakery, how that translates to small-batch baking in a home environment, what aspects of professional baking are worth bringing into your home, and how those aspects affect the final product. One of my biggest pet peeves in cook books is when someone describes some shitty shortcut, and then says, "Tastes exactly like the restaurant, but in half the time, with no fancy ingredients!" which is always a LIE. There may be many good ways of doing something, but there is always an effect, positive or negative. Peter is simultaneously realistic about what can be accomplished with a home oven, but is also clear about what effects the changes will have, and what you can do at home that professional bakeries don't or can't do (such as cold fermentation).
He also teaches you bakers percentages (necessary for learning about how bread works), but without pretention, still gives each recipe in bakers %s, by weight, or by volume, so no matter where you are on the path to great baking, you can still participate. Education and support, without pretention or snottiness.
All of the recipes I've baked came out fantastic, and I feel like I truly understand bread better - I know understand why previous recipes failed, and when I read recipes in other books, I can understand how they will come out before I even start. Very worthwhile for someone who wants to take their baking to the next step.